Looking for an easy yet impressive vegan dessert for Valentine’s Day dinner or a romantic night in? This heart-shaped vegan Valentine’s cheesecake for two will win anyone’s heart. Crunchy caramel biscuit base combined with silky cashew cream and topped with a thin layer of sweet strawberry puree. A beautiful combination of flavours and textures.
Soak the cashews in boiling hot water for 1 hour or in cold water overnight. Rinse, drain and set aside.
Lightly grease the heart-shaped cake tin (11.5cm x 11.5cm) with spray oil or coconut oil. Set aside.
To prepare the biscuit layer, pulse the biscuits in the food processor for around 2 minutes until fine crumbs form.
Whilst the food processor motor is still running, add melted butter and process for a few more seconds until just combined. Transfer the mixture to the cake tin, spread evenly and pack firmly. Transfer to the fridge to chill whilst you’re making the cashew cream.
To make cashew cream, combine soaked cashews, vanilla extract, lemon juice, maple syrup salt and oat cream in a food processor. Process for 2-3 minutes until smooth. Spread the cashew cream over the biscuit layer evenly, tap the tin a few times to release any air bubbles. Transfer to the freezer for at least 3 hours to set.
Once the cashew cream layer is set, gently ease the cheesecake out of the cake tin. Don’t worry if the cashew cream layer cracks a little - just go over the cracks with a palette knife to smooth it over. Let the cheesecake stand at room temperature for 15-20 minutes whilst you’re preparing the strawberry jelly layer.
To make strawberry puree, combine frozen strawberries, maple syrup, lemon juice, vanilla extract and water in a food processor or high-power blender and blitz until smooth, around 2-3 minutes. Transfer the mixture to a saucepan, add sugar and agar-agar powder and bring to a boil. Turn the heat down and simmer for 5 minutes. Take the mixture off the heat and allow to cool down for around 5-7 minutes. The jelly will set as it’s cooling down, so make sure you don’t leave it to cool for too long. Gently pour the cooled strawberry puree over the cheesecake and spread evenly with a palette knife. The puree will start to set within a few seconds.
Store the cheesecake in the fridge in an airtight container until you’re ready to eat. It’ll keep in the fridge for up to 4 days.
Notes
Refer to the blog post for tips on using agar-agar powder.